Pulled Beef Brisket Bowls

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These Brisket Bowls have tender and juicy pulled beef brisket is served over cooked brown rice, a creamy cucumber salad, fresh and crunchy paper thin red cabbage and pickled red onions to make a flavour-filled wholesome meal.

Prep Time15

Cook Time40

Total Time55

Course: lunchbox, Main Course, Mains

Cuisine: American, Australian

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: beef, brisket, brown rice

Servings:

Calories: 221kcal

Author: Sarah Bell

Equipment

Large saucepan
Sharp knife
Chopping Board
Measuring Cups and Spoons
Fine mesh sieve heat proof

Ingredients

1 cup brown rice
700 grams cooked and shredded beef brisket
¼ head red cabbage very finely sliced
1/3 cup sliced pickled red onions
handful fresh cilantro

Cucumber salad

¼ cup Greek yoghurt or coconut yoghurt for dairy free
2 teaspoons apple cider vinegar
handful dill roughly chopped
2 Lebanese cucumbers cut into thin rounds

Instructions

Add the brown rice to a large saucepan and top with rice. Use clean hands to swish the rice around to wash it and then strain through a fine mesh sieve. Add the rice back to the saucepan along with 6 cups water. Bring to a boil and boil uncovered for 40 minutes, reducing the temperature if the water looks ready to overflow. After 40 minutes turn off the heat. Strain off any excess water and return the rice to the pan. Place the lid onto the saucepan and set aside for 10 minutes.
While the rice cooks, prepare the cucumber salad. Add the yoghurt, vinegar and dill to a medium bowl along with a good pinch of sea salt flakes and cracked black pepper to taste, whisk to combine. Add the sliced cucumber to the bowl and stir to combine.
To serve, spoon the rice into four bowls. Top with the finely sliced green cabbage, pulled beef brisket, pickled red onions, cucumber salad and fresh cilantro leaves.

Notes

The nutrition facts do not include the calories for the beef brisket. You can find the calories for the beef brisket here.

Nutrition